Rheological characterization of milled sesame (tehineh)

Abu-Jdayil, Basim; Al-Malah, Kamal; Asoud, Hesham

doi:10.1016/s0268-005x(01)00040-6

Cited by 93 publications

(96 citation statements)

References 8 publications

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“…In addition, it was also determined that these additives did not contain the ones permitted to be used in this type of product. There are many studies on chemical and microbiological properties of tahin helva (Abu-Jdayil et al 2002;Abu-Jdayil 2004;Alpaslan and Hayta 2002;Arslan et al 2005;Ceyhun Sezgin and Artik 2010;Kahraman et al 2010;Var et al 2004Var et al , 2007Yigit et al 2007) and on other similar confectionery products Muresan et al 2010). However, the studies on oil separation problem in tahin helva are very limited (Ereifej et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Güneşer

Zorba

2011

J Food Sci Technol

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Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20°C, 30°C, and 40°C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in −a colour value of helva through the storage time at 20°C and 30°C, while there was an increase in that value at 40°C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20°C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.

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Section: Introductionmentioning

confidence: 99%

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Güneşer

Zorba

2011

J Food Sci Technol

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“…The suggestion that sesame paste might be shear thickening may be discounted as several studies have looked at its rheology showing that it exhibits a strong shear thinning (pseudoplastic) behaviour (Abu-Jdayil, et al, 2002;Altay and Ak, 2005;Akbulut and Coklar, 2008) which is sometimes thixotropic (Ciftci et al, 2008).…”

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confidence: 99%

Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes

Rosenthal

Yilmaz

2014

International Journal of Food Properties

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“…Tahini, the basic ingredient of halva, is mainly composed of 57-65% oil (oleic and linoleic acid), 23-27% protein (rich in methionine, cystine and tryptophan) and some minerals, such as calcium, phosphorous, potassium and magnesium [7][8][9]. The results in (Table 2) illustrated the effect of halawa tahinia with ginger and cinnamon alone or in combination on the level of total Testosterone, FSH and LH in rats.…”

Section: Resultsmentioning

confidence: 99%

“…It's a greasy product due to high share of tahini paste which contains more than 50% sesame oil [6]. Tahini (tehinah, tehena, tehineh), the basic ingredient of halva, is mainly composed of 57-65% oil, 23-27% protein and some minerals [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Halawa Tahinia Alone or with Ginger and Cinnamon on Sex Hormones in Adult Male Rats

Rabeh¹

2016

IJNFS

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Abstract:This study was performed to investigate the effect of halawa tahinia alone or in combination with ginger and cinnamon on sex hormones as well as serum antioxidant levels. Thirty Wistar adult male rat were divided into five groups, control group fed on basal diet only and test groups (n=24) divided into 4 groups as follow, group (1) fed on basal diet supplemented with halawa tahinia at the level of (15%), while the other three groups were fed on basal diet supplemented with halawa tahinia (15%) and were given orally (500 mg/kg/day) dried ginger, (500 mg/kg/day) dried cinnamon, both dried ginger and cinnamon (500 mg/kg/day) respectively for 8 weeks. The results indicated that, halawa tahinia have a high nutritive value. The obtained results revealed also that, oral administration of ginger and/ or cinnamon with halawa tahinia caused a significant (p<0.05) protective effects on testes due to increasing the levels of serum total testosterones, follicular stimulating hormone (FSH) and luteinizing hormone (LH) also increasing serum total antioxidants capacity (TAC) levels with decreasing malondialdehyde (MDA) level as well as have no deleterious effects on liver functions as compared to control group. Moreover, both ginger and cinnamon administration has a synergistic effect on infertility due to their antioxidant properties. In conclusion: These results provide scientific evidence to substantiate the traditional use of cinnamon and ginger as a drink as well as Halawa tahinia in improving infertility in male rats which might be a product for their potent antioxidant properties and androgenic activities.

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Rheological characterization of milled sesame (tehineh)

Cited by 93 publications

References 8 publications

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes

Effect of Halawa Tahinia Alone or with Ginger and Cinnamon on Sex Hormones in Adult Male Rats

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